Cinnamon Rolls Lab364 recipes
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Cinnamon Rolls With Honey Glaze

cookwithmanali.com · 2014 · 10 cinnamon rolls

Against 364 cinnamon roll recipes

More salt than 90% of recipes and more yeast than 82%.

See how all 364 cinnamon roll recipes compare →

Get the method at cookwithmanali.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 364 cinnamon roll recipes, per 100 g of flour.

  • More salt than 90% of recipes: 1.9% of the flour weight against the typical recipe's 1%, about twice as much.
  • More yeast than 82% of recipes: 2.2% of the flour weight against the typical recipe's 1.6%.
  • More liquid than 76% of recipes: 63% of the flour weight against the typical recipe's 53%.
Liquid: 63%, 77th percentileButter: 14%, 31st percentileSugar: 13%, 47th percentileEgg: 16%, 70th percentileYeast: 2.2%, 83rd percentileSalt: 1.9%, 91st percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2.5 cups + 2-3 tablespoons all purpose flour≈ 313 g
  • 1 teaspoon salt≈ 6 g
  • 2.25 teaspoons active dry yeast≈ 7 g
  • ¼ cup + 3 tablespoons whole milk≈ 107 g
  • ¼ cup + 2 tablespoons warm water [~ 115 f degrees]≈ 89 g
  • 1 egg≈ 50 g
  • 3 tablespoons + 1 teaspoon granulated sugar [1 tsp is to be added in the yeast mixture]≈ 42 g
  • 3 tablespoons unsalted butter (melted)≈ 43 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 tablespoons unsalted butter (softened)≈ 43 g
  • ¼ cup + 2 tablespoons granulated sugar≈ 75 g
  • 1 tablespoon cinnamon powder≈ 8 g
  • 2 tablespoons unsalted butter (melted)≈ 28 g
  • 2-3 tablespoons heavy cream≈ 37 g
  • 1 cup powdered sugar≈ 120 g
  • 2 tablespoons honey≈ 42 g
  • ½ teaspoon vanilla extract≈ 2.1 g

flour 313 gbatter 656 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 364 recipes. Shaded: the middle half. Tick: the median.

  • Liquid63% · 77th percentile
  • Butter14% · 31st percentile
  • Sugar13% · 47th percentile
  • Egg16% · 70th percentile
  • Yeast2.2% · 83rd percentile
  • Salt1.9% · 91st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 to 30 minutes
median 25 minutes

Keep exploring

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Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.

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